Line twelve 2 1/2-inch muffin cups with paper bake cups.
In another bowl whisk together eggs, yogurt, almond butter, and oil.
Add yogurt mixture all at once to flour mixture.
Credit: Carson Downing
Stir just until moistened.
Fold in cherries and chocolate.
Spoon batter into muffin cups.
In a small bowl stir together remaining 2 tablespoons oats and the seeds.
Sprinkle oat mixture over batter.
Bake 15 to 18 minutes or until golden.
Cool in muffin cups on a wire rack 5 minutes.
Tips
Place cooled muffins in an airtight container.
Cover and store at room temperature for 3 days.
Or, freeze up to 3 months.
To reheat, remove bake cups if silver or gold.
Wrap a frozen muffin in paper towels.
Microwave on 50% power (medium) for 1 minute or until warmed through.
2,000 calories a day is used for general nutrition advice.
